Author: Epicurus.com Kitchens
Recipe type: Desserts
- 2 envelopes yeast, active dry, dissolved in warm water (105 degrees F.)
- 2 1/2 Cups flour; unbleached up to 3
- 2 teaspoons anise seeds
- 2 Tablespoons olive oil
- 1 Cup raisins; seedless dark
- 1 Cup olive oil; or other for frying
- 1 1/2 Cups honey
- 2 Tablespoons lemon juice
- Frittelli di Chanuka
- Dissolve the yeast in 1 cup of warm water. Combine flour, salt and anise seeds in a bowl. Gradually add the dissolved yeast and the 2 Tbsp olive oil, mixing until a rather soft dough is formed. Turn out onto a floured working surface. Knead for about 10 minutes or until dough is smooth and elastic.
- Spread the raisins over the working surface and knead the dough over them until they have all been incorporated into the dough. Shape into a ball, cover with a clean kitchen towel and let rise in a warm place for 1 hour or till doubled in bulk.
- With the palms of your hands, flatten down to about 1/2" thickness. Let rest, uncovered, 15 minutes. With a sharp knife, cut into 36 diamonds.
- Heat the oil in a deep saucepan and fry the diamonds a few at a time, turning, until golden brown on both sides. Transfer to a paper towel to drain.
- Heat the honey in a saucepan with 2 Tbsp of lemon juice and boil for just 3 minutes. Arrange frittele on a serving plate and pour the hot honey over them. YIELDS: 3 dozen
This is an Italian and Jewish dish. It's roots are in the Jewish ghetto of Venice and Rome. Simply superb.